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Structural characteristics of water-soluble feruloyl arabinoxylans from rice (Oryza sativa) and ragi (finger millet, Eleusine coracana): Variations upon malting.

Shyama Prasad Rao, R. and Muralikrishna, G. (2007) Structural characteristics of water-soluble feruloyl arabinoxylans from rice (Oryza sativa) and ragi (finger millet, Eleusine coracana): Variations upon malting. Food Chemistry, 104 (3). pp. 1160-1170.

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Abstract

Water-soluble feruloyl arabinoxylans (feraxans), isolated from native and malted (96 h) rice (Oryza sativa) and ragi (Eleusine coracana) grains, were fractionated on DEAE-cellulose, followed by purification on Sephacryl S-300 and the homogeneity was ascertained by high performance size exclusion chromatography, cellulose acetate and capillary electrophoresis. Structural characterization of the purified polysaccharides by methylation, followed by GLC-MS, and also by 1H NMR and 13C NMR spectroscopy, indicated very high branching and presence of high amounts of O-2 substituted xylans. The amount of O-2, 3 disubstituted xylopyranosyl residues and the arabinose:xylose ratio was higher in malt feraxans. All feraxan samples consumed almost equal amounts of periodate (4.02-4.30 mumol/mg). High amount of xylose (approx. 40%), as identified by Smith degradation, further substantiated the high branching of feraxans. A model is presented depicting the structure of water-soluble feraxans from rice and ragi and their changes upon malting.

Item Type: Article
Uncontrolled Keywords: MALT-; MILLET-; POLYSACCHARIDES-; PURIFICATION-; RICE-; ARABINOXYLANS-; RAGI-; STRUCTURE-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Users 16 not found.
Date Deposited: 26 Jul 2011 11:45
Last Modified: 26 Jul 2011 11:45
URI: http://ir.cftri.com/id/eprint/8054

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